Shelly's Recipe

PINA COLADA PIE

Category: Pies - Frozen

10 crisp macaroon cookies, (2 1/2-inch)
2 tbsp butter, melted
2 cartons (28 fl. oz) Vanilla Ice Cream, slightly softened*
1/2 cup pineapple spreadable fruit
1/2 tsp rum extract
1/4 tsp coconut extract
1/3 cup shredded coconut, toasted
Fresh tropical fruit, sliced**
Fresh mint leaves, if desired

Heat oven to 375. Spray 9-inch pie pan with nonstick cooking spray. In blender container or food processor bowl with metal blade, crush cookies until fine crumbs form. In medium bowl, combine crumbs and butter; mix well. Press mixture in bottom and up sides of sprayed pan.

Bake at 375. for 8 to 10 minutes or until lightly browned. Cool to touch; then freeze for 20 minutes to cool and set.

In small bowl, blend spreadable fruit, rum and coconut extracts. Spoon ice cream into large bowl, add pineapple mixture; mix quickly. Spoon ice cream mixture into prepared crust, spreading evenly. Freeze for 2 to 3 hours or until firm.

Just before serving, let pie stand at room temperature for 10 minutes. Run knife around edge of pan; carefully remove sides of pan. Sprinkle coconut around outer edge of pie, arrange fresh fruit and mint leaves on top, as desired.